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Thai Coconut Curry Noodles

Serves approximately 4
Author: Molly Patrick


  • 1 cup red onion, chopped (135 g)
  • 5 cloves garlic, minced
  • 1 heaping teaspoon ginger, peeled and minced (10 g)
  • 1 cup carrots, chopped (140 g)
  • 6 cups veggie broth (1.5 liters)
  • ¾ cup coconut milk (175 ml)
  • 1 tablespoon curry powder (6 g)
  • 1 stalk fresh lemongrass, outer most layer peeled and discarded, bottom third cut in half (you can substitute with a teaspoon or two of fresh lemon zest)
  • 3 cups mushrooms, sliced (165 g)
  • 1 4-oz. package bean thread noodles (AKA cellophane noodles, bean vermicelli, glass noodles, or mung bean noodles)
  • Cilantro for garnish


  • Heat a stock pot on medium heat for 2 minutes and add the onion, garlic, and ginger and sauté for 2 minutes, adding a tablespoon of water when things start to stick. Add carrots and cook for 2 additional minutes. Add vegetable broth, stir, and simmer for 15 minutes or until carrots are soft.
  • Turn down the heat and transfer 1 cup of soup into a blender along with the coconut milk and curry powder. Blend until everything is combined, about 30 seconds. Pour blended mixture back into soup pot.
  • Add lemongrass and mushrooms to pot and simmer for an additional 10 minutes.
  • While soup is simmering, boil the water for the noodles. Drop noodles into boiling water and cook for 3 minutes, until they are soft. Strain the noodles and get ready to assemble!
  • To assemble your curry, place a portion of the cooked noodles into a large soup bowl. Ladle soup over the noodles, enough to cover the noodles completely. Remove any lemongrass from the bowls, it's just for flavor.
  • Garnish with cilantro and serve!